Tomato Panzanella With Shrimp And Basil

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4 cups (3/4-inch) cubed whole-wheat French bread baguette (about 6 ounces)

5 cups ripe tomato wedges (about 4 large)

1/2 teaspoon kosher salt, divided

1/2 pound medium shrimp, peeled and deveined

1/4 teaspoon freshly ground black pepper

2 tablespoons olive oil

1/4 teaspoon crushed red pepper

6 garlic cloves, thinly sliced

1 tablespoon fresh lemon juice

1 1/2 cups small basil leaves

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